Robin's Pumpkin Cheesecake Recipe

Name: Robin's Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup Digestives/Graham Crackers; 3 tbsp Brown Sugar; 1/2 tsp Ground Cinnamon; 1 stick Butter; 24 oz Cream Cheese; 15 oz Pureed Pumpkin; 3 Eggs; 1 Egg Yolk; 1 cup Sugar; 1/4 cup Sour Cream; 2 tbsp Flour; 1/4 tsp Ground Nutmeg; 1/2 tsp Ground Cinnamon

Servings: persons

2 cup Digestives/Graham Crackers
3 tbsp Brown Sugar
1/2 tsp Ground Cinnamon
1 stick Butter
24 oz Cream Cheese
15 oz Pureed Pumpkin
3 Eggs
1 Egg Yolk
1 cup Sugar
1/4 cup Sour Cream
2 tbsp Flour
1/4 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon

1
Preheat oven to 350F and line the bottom of a 24cm springform pan with parchment paper.
2
For crust: Grind digestives and add brown sugar, cinnamon, and butter.
3
Mix until consistency is like moist sand.
4
Using your fingers, press the crust into the bottom of the pan until evenly spread.
5
For filling: Beat cream cheese, pureed pumpkin, eggs, egg yolk, sugar and sour cream together.
6
Add flour and spices.
7
Beat until fully combined.
8
Pour the filling over the crust and bake for 1 hour and 15 minutes or until the top no longer wobbles.
9
Let cool slowly and refrigerate for at least a few hours or overnight.
10
Pipe on whipped cream to cover and cracks.
11
Keep refrigerated.

1418

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cup Digestives/Graham Crackers, 3 tbsp Brown Sugar, 1/2 tsp Ground Cinnamon, 1 stick Butter, and more.

Yes, Robin's Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Robin's Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions